Slow-Cooked Pot Roast with Vegetables
A hearty and comforting meal featuring tender beef chuck roast slow-cooked with a medley of flavorful vegetables, ideal for cold evenings and family gatherings.
Servings: 8 servings
Calories: 450kcal
Ingredients
Main Ingredients
- 5 pounds boneless beef chuck roast The star of the dish, becomes incredibly tender when cooked.
- 1 tablespoon kosher salt Essential for enhancing the meat's natural flavors.
- 1.5 teaspoons freshly ground black pepper Adds a lovely kick to the taste.
- 5 tablespoons all-purpose flour Helps to form a crust while searing.
- 2 tablespoons olive oil Used for searing the roast.
- 2 cups carrots, peeled and chopped Adds sweetness and vibrant color.
- 2 cups yellow onions, chopped Enhances aroma and taste.
- 2 cups celery, chopped Adds freshness and texture.
- 2 cups leeks, chopped Contributes a mild, sweet onion flavor.
- 1 tablespoon kosher salt To season the vegetables.
- 1 teaspoon freshly ground black pepper For balanced spice.
- 5 cloves garlic, finely minced Essentials for aromatic depth.
- 2 cups beef broth Keeps the meat moist.
- 2 tablespoons apple cider vinegar or Worcestershire sauce Adds complexity and brightness.
- 1 large can (28 ounces) diced tomatoes, with juices Forms a lovely sauce base.
- 1 cup rich chicken stock Enhances overall flavor.
- 3 sprigs fresh thyme Offers aromatic herbal notes.
- 2 sprigs fresh rosemary Infuses dish with earthy flavor.
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- Tie the beef roast with kitchen twine, season with salt and freshly ground black pepper, then coat in flour.
- Heat olive oil in a Dutch oven and sear the roast on all sides for about 4–5 minutes until beautifully browned.
Cooking Vegetables
- In the same pot, cook the carrots, onions, celery, leeks, garlic, salt, and pepper until softened.
- Stir in the beef broth and apple cider vinegar or Worcestershire sauce. Add the diced tomatoes and chicken stock.
Roasting
- Place the seared roast back into the pot, bring to a gentle boil, then let it simmer for 12–15 minutes.
- Cover and transfer the pot to the oven, roasting for 2.5 hours.
- Reduce the temperature to 250°F (122°C) and continue roasting for another hour.
Final Steps
- Remove the roast to let it rest. Discard the herb bouquet.
- Blend 3–4 cups of the sauce and vegetables until smooth for a delightful gravy.
- Return sauce to the pot to simmer for 15 minutes.
- Slice the roast and serve with thickened sauce over the top.
Notes
Sear the meat well for flavor. Use fresh herbs for best results. Consider adding potatoes for additional heartiness.